There’s something about crispy rice that just hits different. Add spicy salmon on top and boom—you’ve got a bite-sized powerhouse of crunch, heat, and melt-in-your-mouth fishy goodness.

It’s the kind of appetizer that makes you feel like a sushi chef, minus the intimidating knife skills and bamboo mats.

The best part? No deep frying. Your air fryer takes care of the crisp magic while you pretend you’re on an episode of “Chopped” in your kitchen.

Whether you’re hosting a party or just spoiling yourself (because, yes, you deserve it), this recipe delivers all the restaurant-level drama with none of the hassle.

Recipe Snapshot

Category	Details
Yield	24 crispy rice squares
Serving Size	3-4 pieces per person
Prep Time	1 hour 30 minutes
Cook Time	30 minutes
Total Time	2 hours
Calories per Serving	~57 calories (per piece)
Primary Cooking Method	Air Frying
Occasion	Appetizer, Party Snack
Diet Type	Pescatarian

Calories are approximate and may vary depending on exact ingredients used.

Air Fryer Spicy Salmon Crispy Rice

Recipe by Angela JonesCourse: AppetizerCuisine: Japanese-American FusionDifficulty: Easy

Servings

pieces

Prep time

hour

minutes

Cooking time

minutes

Calories

kcal

This air fryer spicy salmon crispy rice is the ultimate at-home sushi bar hack. Imagine golden, crisped rice squares topped with seasoned salmon and a drizzle of spicy creamy sauce.

The result? A bold, crunchy, flavor-loaded bite that’s like sushi’s cooler, crunchier cousin. Whether it’s game night, date night, or just a craving, this dish delivers all the vibes without any deep frying mess.

Ingredients

For the Sushi Rice
2 cups dry short grain sushi rice
2.5 cups water
2 tablespoons rice vinegar
2 teaspoons cane sugar
Pinch of salt
Avocado oil spray (for air frying)
For the Spice Rub
1.5 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
For the Spicy Creamy Sauce
1/4 cup Kewpie mayonnaise
1 tablespoon sriracha
1.5 teaspoons low sodium soy sauce
1–2 teaspoons maple syrup
For the Salmon
1.5 – 2 lbs. fresh salmon, skin removed, pin bones out, cubed
Toppings (Optional)
Sliced avocado
Sliced serrano peppers
Sesame seeds
Chopped cilantro or microgreens

Directions

Combine the Spice Rub
Combine garlic powder, onion powder, dried oregano, paprika, cayenne pepper, salt, and black pepper in a small mixing bowl. Set aside.
Make the Spicy Creamy Sauce
Combine Kewpie mayonnaise, low sodium soy sauce, sriracha, and maple syrup in a small mixing bowl. Whisk until well combined. Option to add it to a squeeze bottle for easy squeezing. Refrigerate until ready to use.
Make the Sushi Rice
Line a 9×5-inch baking dish with parchment paper. Set it aside. Portion out 2 cups of dry, short grain sushi rice. Add it to a mesh strainer and rinse under cold water until the water runs clear—about 5–6 minutes. Let the rice rest for a few minutes while the remaining water drains out.

Add 2.5 cups of water to a 3-quart pot. Bring the water to a boil and add the rice. Once the rice and water are boiling, cover with a lid and reduce the heat to low. Let it simmer for 12–14 minutes or until the rice has absorbed all the water.

DO NOT lift the lid until you’ve reached at least 12 minutes. Once the rice is tender and the water absorbed, remove it from the heat and let it rest covered for 10 minutes.

While the rice is resting, combine the rice vinegar, cane sugar, and salt. Mix well until the sugar dissolves. Once the rice has rested, pour the vinegar mixture over the rice and gently fluff with a rice paddle or spatula to incorporate.

Now that the rice is seasoned, add the hot rice to the parchment-lined baking dish. Use a spatula or rice paddle to press the rice firmly into the dish, 1/2 – 3/4-inch thick. Optionally use another piece of parchment to press without sticking. Cover and refrigerate for 1 hour to cool.
Cut and Air Fry the Rice
Remove the rice from the fridge and pull it out using the parchment sides. Slice it into squares—this should yield 24 pieces. Preheat the air fryer to 380°F. Spray the basket with avocado oil spray, and place a single layer of rice squares inside without overlapping. Spray generously with avocado oil spray.

Air fry for 16 minutes, flipping halfway through. Be sure to spray the second side once flipped. Do not overcrowd the basket. Transfer cooked pieces to a wire rack to cool and stay crispy.
Prepare and Air Fry the Salmon
Remove any pin bones and skin from your salmon. Cube the salmon into bite-size pieces. Add the salmon to a bowl and toss with the prepared spice rub until well coated.

Preheat the air fryer to 400°F. Add the seasoned cubed salmon in a single layer. You may need to air fry in batches. Spray the salmon with avocado oil spray and cook for 5–7 minutes, depending on desired doneness.
Assemble and Serve
Lay out your crispy rice squares. Add the cubed salmon on top, then drizzle with spicy creamy sauce. Finish with toppings like sliced avocado, serrano peppers, sesame seeds, and cilantro. Serve immediately and enjoy the crunch!

Extra Tips

Press the rice firmly into the pan—loose rice means weak structure.
Chill the rice long enough to slice it cleanly. Too soft? You’ll end up with sticky chaos.
A wire rack is your crispy rice’s best friend. Keeps the bottom from turning soggy.
Don’t skimp on avocado oil spray when air frying—it’s the key to that golden crunch.
Want a picture-perfect presentation? Use a squeeze bottle for the sauce and sprinkle toppings just before serving.

Equipment List

Mesh strainer
3-quart pot with lid
Mixing bowls
Air fryer
9×5-inch baking dish
Sharp knife
Rice paddle or spatula
Wire rack
Parchment paper

Substitution Options

No Kewpie Mayo?

Regular mayo works just fine. Add a tiny splash of rice vinegar and a pinch of sugar to mimic Kewpie’s signature taste. Greek yogurt can also step in if you’re going for something lighter.

Swap the Salmon

Can’t do salmon? No problem. Canned salmon, cooked shrimp, or even crispy tofu cubes can take its place. Just rub them with the same seasoning and keep the rest of the process the same.

Vinegar Alternatives

No rice vinegar? Use white wine vinegar or apple cider vinegar. Just toss in a little sugar to round out the flavor.

Sriracha Substitutes

No sriracha? Chili garlic sauce, sambal oelek, or even a dab of hot honey could bring the heat.

Going Gluten-Free?

Swap soy sauce with tamari or coconut aminos to make this gluten-free.

Sweetener Options

You can replace maple syrup with agave, honey, or even a sugar-free alternative if needed.

Make-Ahead Tips

Prep in Stages

You can make the rice and press it into the pan a day ahead. Keep it covered in the fridge until you’re ready to cut and fry.

Pre-Mix the Sauce

The spicy creamy sauce holds up great in the fridge. You can make it up to 3–4 days in advance and store it in a squeeze bottle for easy drizzling.

Season Salmon in Advance

Cube and season the salmon earlier in the day or the night before. Keep it chilled until air frying.

Freeze Before Frying

Cut and freeze the pressed rice squares before air frying. When ready, cook straight from frozen—just add a couple extra minutes in the air fryer.

Storage Instructions

Leftover Rice Squares

Store extra crispy rice squares in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to bring back the crunch.

Salmon

Cooked salmon can be stored separately in an airtight container in the fridge for up to 4 days. Reheat in a microwave or air fryer before assembling.

Sauce

Keep extra spicy creamy sauce in a sealed container or squeeze bottle in the fridge for up to 5 days. Give it a quick stir or shake before using.

Nutritional Information

Serving Size: 3 pieces (1 serving)
Calories: ~171 kcal
Carbohydrates: 39g
Protein: 3g
Fat: 0.3g
Saturated Fat: 0.06g
Polyunsaturated Fat: 0.09g
Monounsaturated Fat: 0.09g
Sodium: 3mg
Potassium: 36mg
Fiber: 1.2g
Calcium: 6mg
Iron: 0.6mg

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

FAQ Section

Can I use leftover cooked rice?

Not ideal. Freshly cooked sushi rice that’s been properly seasoned and pressed gives the best texture. Leftover rice might not stick together well or crisp up evenly.

What’s the best way to make the rice extra crispy?

Make sure the rice is pressed firmly and chilled long enough to hold its shape. Don’t forget to generously spray with oil and avoid overcrowding the air fryer basket.

Can I make this dish ahead for a party?

Yes! Prep all the components the day before—just fry and assemble right before serving for maximum crunch.

How spicy is it?

Totally customizable. Add more or less sriracha in the sauce and seasoning depending on your spice tolerance.

Do I have to use sushi-grade salmon?

It’s highly recommended for flavor and quality, especially if you’re undercooking it. But since this recipe cooks the salmon fully, high-quality fresh salmon from a trusted source works well.

Final Thoughts

Spicy, crispy, and full of flavor—this air fryer spicy salmon crispy rice is everything you crave in a fun, bite-sized package. Whether you’re trying to impress guests or just want something next-level for dinner, this recipe brings the wow factor with minimal fuss. Seriously, it’s giving the sushi bar energy without the reservation. So fire up that air fryer, prep those toppings, and don’t be surprised when these vanish before you even sit down. Crunchy, creamy, spicy perfection—what’s not to love?